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Perfect for kids with lots of allergies, these egg-free, nut-free, dairy-free, and gluten-free muffins are studded with carrots and raisins.
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A dream for families, this creamy chicken dish is a great way to get the kids to eat their spinach.
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This light and refreshing salad has carrots, bell pepper, and cucumber is mixed with lentils and quinoa in a citrus dressing sweetened with agave nectar.
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A simple baked pasta recipe with sausage, tomato sauce, and mozzarella cheese.
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This is the perfect summer evening cocktail; nice and cool, but not too sweet. For those of you who cannot stand dry vermouth, trust me. Neither did I until my husband made a mistake. Please be sitting down when you drink this, eh? Preferably facing west!
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This is a hearty combination of lentils and barley baked with carrots and onions, topped with mashed potatoes.
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Olie Bollen (oh-lee boh-lun) are small Dutch doughnut-style fritters, traditionally made and served as a snack or breakfast on New Year's Eve or New Year's Day.
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This recipe uses the dough cycle of a bread machine, but is baked in a traditional oven for a dense and flavorful loaf.
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Here's a great home version of the traditional Vietnamese dish, pho. Just stir chicken, bok choy, and bean sprouts into aromatic infused chicken stock and serve over hot noodles.
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This recipe is by Daniel Patterson and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These zucchini fritters are based on a recipe I learned from the cookbook author Diane Kochilas A classic mezze served in Greek taverna, they’re like a Greek version of latkes.
Ingredients: zucchini, eggs, herbs, cumin, breadcrumbs